Cheddar-Ale Soup
Recipe from EatingWell

Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time.


Cheddar-Ale Soup

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Ingredients
  • 1 tablespoon
    canola oil
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  • 1 
    large onion, chopped
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  • 1 12-ounce bottle
    beer, preferably ale
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  • 2 18-ounce bags
    precooked diced peeled potatoes, (see Ingredient Note)
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  • 1 14-ounce can
    vegetable broth, or reduced-sodium chicken broth
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  • 1 cup
    water
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  • 2 1/2 cups
    nonfat or low-fat milk
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  • 1/4 cup
    all-purpose flour
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  • 1 1/2 cups
    shredded sharp Cheddar cheese, divided
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  • 1 
    small red bell pepper, thinly sliced or finely chopped
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Directions
1.
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
2.
Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Ingredient note:
Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments--near other fresh, prepared vegetables. To make your own, peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
Nutrition information
Per serving: Calories 389, Total Fat 12 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Cholesterol 32 mg, Sodium 408 mg, Carbohydrate 50 g, Fiber 5 g, Protein 16 g, Potassium 238 mg. Daily Values: Vitamin A 19%, Vitamin C 32%, Calcium 34%. Exchanges: Starch 2.5,Vegetable 1,High-Fat Meat 1,Fat 0.5. Percent Daily Values are based on a 2,000 calorie diet
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